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Steakhouse Potato Salad with Bacon, Cheddar, and Dill Pickles Recipe

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4.2 from 2 reviews

Steakhouse Potato Salad is a creamy and flavorful twist on the classic potato salad. Featuring tender red potatoes coated in a tangy dijon mustard dressing and loaded with steakhouse favorites like crispy bacon, shredded cheddar cheese, red onion, fresh parsley, and dill pickles, this side dish is perfect for BBQs, summer picnics, potlucks, or family gatherings. Chilled to blend the flavors, it’s a crowd-pleasing recipe that balances creamy, tangy, and savory notes in every bite.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 2 pounds red potatoes, washed and cubed

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard

Mix-Ins

  • 1 small red onion, finely chopped
  • 5 crispy cooked bacon strips, crumbled
  • 1 cup shredded cheddar cheese (mild, medium, or sharp)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped dill pickles
  • Salt and black pepper, to taste

Garnish (Optional)

  • Chopped chives or sliced green onions

Instructions

  1. Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes until they are fork tender. Drain the potatoes in a colander and allow them to cool to room temperature. You can peel the skins off if you prefer, but leaving them on works well.
  2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Stir together until the mixture is smooth and creamy.
  3. Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the bowl with the dressing. Gently fold all the ingredients together to combine well. Season with salt and black pepper according to your taste preferences.
  4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to let the flavors meld. Before serving, garnish with chopped chives or sliced green onions if desired.
  5. Serving Tips: It is recommended to consume the salad within 1 to 4 hours of refrigeration to maintain creaminess, as the potatoes tend to absorb the dressing over time. If needed, stir in a bit more mayonnaise to restore creaminess before serving.

Notes

  • You may peel or leave the potato skins on based on your preference; both ways work well.
  • Refrigerate the potato salad for at least one hour to enhance flavor blending.
  • Consume within 1-4 hours after refrigeration for the best creamy texture.
  • Add more mayonnaise if the salad becomes dry after refrigeration.
  • Chopped chives or sliced green onions add a fresh garnish but are optional.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/steakhouse-potato-salad-with-bacon-cheddar-and-dill-pickles-recipe/